Berenjak Server Captain

About the role

Soho House Chicago entrusts this role with leading Front of House service and guest experience. The Captain guides a team to uphold the restaurant's community and hospitality standards. This position partners with management to coordinate service and uphold the venue's operational integrity.

Hospitality roles deliver service that people remember. Front-of-house staff welcome guests, take orders, and keep service moving. Back-of-house teams prepare food and drinks behind the scenes. The work is physical, social, and moves quickly. Consistency and teamwork keep venues running. Hospitality venues run on shift schedules, and reliability is the most valued trait. Most roles include on-the-job training, so attitude matters more than experience.

Key facts

What you'll do

Service execution during service and events ensures efficient and effective front-of-house operations aligned with Soho House Standards.

Menu knowledge supports discussing items and suggesting pairings to drive sales through clear, approachable communication with members and guests.

Allergen awareness protects guests by communicating risks and advising management and the executive chef of any concerns.

Order accuracy is maintained through precise entry into the POS and coordination with runners and bussers during service.

Compliance with health, safety, and company policies maintains a secure and lawful work environment.

Alternative solutions or adjustments are proposed when accommodating special requests to better suit business needs or advise management.

Service areas and bar stations are cleaned and stocked to support service and professional presentation.

Pre-service and post-service duties are completed to ensure readiness and accountability at the end of each shift.

Shift reports are finalized and verified by management to document outcomes and decisions.

Requirements

The posting states a pay range of $19 to $19.

The posting states a bachelor's degree requirement. A minimum of 3+ years of experience and a proven ability to influence teams on the floor.

Thriving in fast-paced, high-volume settings while solving problems calmly and quickly under pressure.

Hospitable, approachable, and respectful communication with colleagues and guests.

Demonstrated competency within the training schedule and Club School requirements.

Flexibility to work varied shifts, including weekends and holidays as needed.

The ability to take direction, work autonomously, and function effectively within a team.

Current tips certification and POS system knowledge.

Practical notes

This role requires standing, walking, lifting up to 20 pounds, and frequent bending, stooping, grasping, and reaching. The schedule involves extended periods on feet, fast-paced movement across the venue, and multi-tasking across service stations. Typical interview steps

Hospitality interviews usually focus on experience, availability, and how you handle busy service. Candidates may be asked about a difficult customer or a busy shift. Enthusiasm, reliability, and a willingness to learn matter more than formal qualifications. Interviewers at venues often look for energy, availability, and calm under pressure. Mentioning specific venues or events you have worked adds credibility.

Good to know

Restaurant server roles emphasize guest interaction, product knowledge, and teamwork under busy conditions. Food and beverage pairing skills enhance sales and guest satisfaction in full-service environments. POS proficiency and compliance training are standard expectations for front-of-house staff in hospitality.

Questions to ask

Worth asking in any interview: how the team measures success, who the role works with daily, what the onboarding looks like, and what the company is trying to achieve this year. Asking what past hires did well is a strong final question. Keep the list short and pick the questions that matter most to you.

Career growth

Hospitality careers grow from entry roles to supervisor, manager, and venue leadership positions. Many professionals move between hotels, restaurants, and events. Skills in scheduling, ordering, and guest relations open management paths. Hospitality careers reward versatility and service instinct. Staff who learn ordering, scheduling, and guest relations quickly are promoted first.